Bring 4 quarts of salted water to a rolling boil. Add trimmed broccoli rabe and cook for 1-2 minutes until stems turn bright green and become tender. Drain and immediately shock in ice water to stop cooking. Chop into 2-inch pieces.
1 bunch broccoli rabe, salt
In a separate large pot, bring fresh salted water to boil (1 tablespoon salt per 4 quarts). Boil orecchiette pasta for 9-11 minutes until al dente with a slight chew. Reserve 1 cup pasta water before draining.
1 lb orecchiette pasta, salt
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Remove sausage from casings and break into bite-sized pieces. Cook for 6-8 minutes until browned and crispy edges form, stirring occasionally.
1 lb Italian sausage, 3 tbsp olive oil
Push sausage to the side of the pan, add remaining 1 tablespoon olive oil, minced garlic, and red pepper flakes. Cook 30-60 seconds until fragrant, then add chopped broccoli rabe and toss with sausage for 2 minutes.
1 bunch broccoli rabe, 4 cloves garlic, 3 tbsp olive oil, 0.5 tsp red pepper flakes, 1 lb Italian sausage
Add drained pasta to the skillet with ½ cup reserved pasta water. Toss everything together over low heat for 1-2 minutes, adding more pasta water if needed. Remove from heat, stir in Parmesan cheese and lemon zest if using, and season with black pepper to taste.
1 lb orecchiette pasta, 0.25 cup Parmesan cheese, 1 tsp lemon zest, black pepper
